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This Coconut Flour Cake is the perfect gluten-free dessert for your next birthday party or celebration. Just like my Coconut Flour Brownies, all you need is a handful of simple ingredients to make it! (And it doesn’t have an overwhelming coconut flavor.)

It’s one of the best Paleo cakes I’ve ever made.

I purposely don’t use coconut oil or coconut milk in this recipe to help the vanilla flavor shine through. This recipe is naturally sweetened with maple syrup, so it has a hint of maple flavor. It reminds me slightly of eating pancakes… in the best possible way. My kids can’t stop eating it!

⭐⭐⭐⭐⭐ Featured Review

“The recipe is wonderful! Great taste and great texture. You barely notice it’s coconut flour! Everybody loved it.” – Silvina

coconut flour cake with blue background

Ingredients You’ll Need

  • Coconut Flour. This can vary by brand, so I’ve also included the weight in grams, in case you prefer to measure that way. I scoop the measuring cup into the flour, and level off the excess with the back of a knife. Most recently, I’ve tested this recipe with Bob’s Red Mill brand coconut flour, and it worked well.
  • Eggs. Coconut flour requires more eggs than regular flour does, so don’t be surprised by how little flour you’ll need compared to the number of eggs. This is not the time to use an egg substitute. If you need an egg-free Paleo cake, check out my vegan gluten-free chocolate cake.
  • Olive Oil. You can use any vegetable oil you prefer for this recipe, but I don’t recommend coconut oil or butter, as they will change the cake’s texture. I like to use olive oil, and I can’t taste it after the cake is baked.
  • Maple Syrup. This is my favorite sweetener for Paleo baking. It adds a hint of maple flavor without being overpowering.
  • Baking Powder. This helps the cake rise much more than baking soda, so don’t confuse the two.
  • Vanilla Extract. I add plenty of vanilla to this recipe to help balance any hint of coconut flavor from the flour.

Note: Coconut flour can be tricky to work with, so be sure to follow this recipe closely for the best results. I had to test over 20 variations of this cake to get the texture and flavor right, so experiment at your own risk.

coconut flour, eggs, oil, baking powder, and maple syrup labeled in bowls.

How to Make Coconut Flour Cake

Step 1:

Preheat the oven to 350ºF, then spray two 6-inch pans lightly with oil and line them with parchment paper. (Coconut flour is sticky, so you want to guarantee the cakes will release from the pan later.) Alternatively, you can prepare one 8-inch pan for a single-layer cake.

In a large bowl, combine the coconut flour, eggs, olive oil, maple syrup, baking powder, vanilla extract, salt, and water. Use a whisk to stir until you see no lumps.

coconut flour cake batter mixed together

Step 2:

Pour the cake batter evenly between the two prepared pans. They won’t be even halfway full; this makes a relatively small cake!

Bake at 350ºF for 25 minutes, or until the top of each cake is lightly golden and the center feels firm to the touch.

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cake batter poured into lined pans

Step 3:

Let the cakes cool completely before attempting to remove them from the pan. Then use the parchment paper to lift the cakes out of each pan.

Assuming the cakes are totally cool, you can start adding your favorite frosting. (See suggestions below!)

Note: If you frost a warm cake, the frosting may melt off before you’re ready to serve. Make sure it’s totally cool before you decorate it!

cooled coconut flour cake decorated with frosting

Frosting Suggestions

This cake in these photos is topped with my Sweet Potato Frosting, made with white sweet potatoes, to keep the “vanilla” look. But here are some other naturally-sweetened frostings to try!

coconut flour cake slice on two plates

Paleo Cake RECIPE FAQs

Can I substitute coconut flour?

No! If a recipe calls for coconut flour, do not use almond flour, all-purpose flour, or ANY other flour. Instead, look for a recipe that calls for the type of flour you want to use. If you need an Almond Flour Cake, I’ve already got you covered.

How do you measure coconut flour?

I measure coconut flour by scooping the measuring cup into the bag of flour, getting a heaping scoop, and then I level off that measurement with the back of a knife. Use the weights included in the recipe below if you want to be extra-accurate.

Can I make this egg-free?

I would not make a coconut flour recipe with an egg substitute. Try my Vegan Paleo Chocolate Cake if you need a tested egg-free cake.

Can I bake this as cupcakes?

Yes, this recipe will make approximately 8 cupcakes and they will need to bake for 20 minutes. I use a 1/4 cup measure to scoop the batter into the cupcake liners. Don’t skip parchment paper liners in the pan, as coconut flour is prone to sticking to the pan.

coconut flour cake slice on two plates

Coconut Flour Cake (Perfectly Fluffy!)

4.87 from 58 votes
If you want to make a cake with coconut flour, this one's my favorite. It's naturally gluten-free and Paleo-friendly, but don't worry, it still tastes delicious enough to serve to all of your guests. (Whether they have special dietary needs or not!) It's naturally sweetened with maple syrup and takes just a few minutes to stir together.
prep10 mins cook25 mins total35 mins
Servings:8
PrintRate

Ingredients
 
 

  • ½ cup coconut flour , leveled
  • 4 large eggs
  • ¼ cup extra-virgin olive oil (see notes)
  • 2 teaspoons baking powder
  • 4 teaspoons vanilla extract
  • ⅓ cup maple syrup
  • ¼ teaspoon salt
  • 2 tablespoons water, as needed

Instructions

  • Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
  • In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
  • Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
  • Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
  • This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.

Video

Notes

Nutrition information is for 1 of 8 slices, without frosting. This information is automatically calculated, and is just an estimate, not a guarantee.
Oil Note: I use olive oil for this cake because I want it to be soft, even if the room you’re serving it in is air-conditioned. Using coconut oil or butter will make the cake’s texture stiffer. 
Substitution Note: I don’t recommend making substitutions in this recipe. Coconut flour may not be swapped for any other flour, and if you use an egg substitute or different sweetener, the results may vary DRASTICALLY from what you see here. So, experiment at your own risk!

Nutrition

Calories: 173kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 122mg | Potassium: 166mg | Fiber: 3g | Sugar: 9g | Vitamin A: 130IU | Calcium: 71mg | Iron: 1mg
Author: Megan Gilmore
Course: Dessert
Cuisine: gluten-free
Keyword: coconut flour cake
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More Coconut Flour Recipes

If you try this Coconut Flour Cake, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how those work out for you, too. We can all benefit from your experience.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. This was my first time baking with coconut flour. I made it exactly as per the recipe in an 8 inch pan. The cake was easy to make and it was very moist with a great flavor. I did not add any icing as I wanted to try it « as is » for the first try. I would definitely make it again!

    Reply

  2. Best ever! I’ve been experimenting with coconut flour (modifying existing recipes) and feel that this cake had the best texture so far. I’m going to increase eggs to 4 per 1/2 cup and 2 teaspoons of baking powder. I really liked using maple syrup as the sweetener too.

    Reply

  3. This is the best gluten free cake- love that it doesn’t use a gf flour blend!!

    I will say that the gram measurements don’t double when you use the multiplier which hopefully someone will see this and not make the same mistake as me 🙈

    Reply

  6. The recipe is wonderful! Great taste and great texture. You barely notice it’s coconut flour! Everybody loved it. 💗

    Reply

  7. The best !!!!! I stumbled upon your recipe. Like all other cocunut /almond flour recipes I sighed and said to myself here goes another weird healthy tasting recipe. But ohhhh emmm geee!!! Amazing ! Delicious! So tasty !! Thank you !!

    Reply

    1. Aw, thank you for trying it and leaving a review. It’s always my goal to make these taste as “normal” as possible, so I’m glad you enjoyed it!

      Reply

  8. These are amazing! I made the cup cake version and followers the recipe. Made them for a birthday celebration and everyone loved them!

    I will absolutely be making these again!

    Reply

    1. Would it work to make these as cupcakes? I saw in comments someone did, but wasn’t sure how to adjust cook time and if they would turn out too different!

      I saw you had a coconut flour cupcake recipe that uses zucchini, but wondering if I can just use this recipe that doesn’t contain zucchini.

      Reply

  9. EXCELLENT! EXCELLENT! EXCELLENT! I made the recipe exactly as written. Thank you for your 20+ experiments. You made a wonderful cake recipe for my family to enjoy.

    Reply

    1. Hello there,

      I have just read your recipie and am looking to bake it. I was wondering in order to make it more of a coconut flavour, can I add maybe 2tbsp toasted dessicated coconut? For the oil, can I not substitute half the olive oil with coconut oil? For the sugar half maple syrup with half castor sugar. Do you think that might work.

      Reply

      1. Feel free to experiment with it! If you sub some of the olive oil for coconut oil, the cake might not be quite as soft and fluffy when it is totally cool. (Butter and coconut oil are solid at room temperature, so they make baked goods feel more solid, too.)

        Reply